CN108813097B - Fermented feed of soybean-wheat paste and preparation method and application thereof - Google Patents
Fermented feed of soybean-wheat paste and preparation method and application thereof Download PDFInfo
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Abstract
The invention provides a fermented feed of soybean-wheat paste and a preparation method and application thereof, belonging to the technical field of pig feed processing. The preparation method of the feed comprises the following steps: 1) mixing soybean, wheat and water, grinding and homogenizing to obtain soybean-wheat homogeneous pulp; 2) inoculating the bean-wheat homogenized pulp with a composite strain for aerobic fermentation; 3) mixing salt with the fermented pulp obtained in the step 2), performing anaerobic fermentation, and performing solid-liquid separation on the obtained anaerobic salt-added fermented pulp to obtain a soybean-wheat sauce dilute solution and a sauce residue wet base; 4) mixing the sauce residue wet base and the soybean meal powder, inoculating aspergillus oryzae strain for aerobic fermentation to obtain a sauce residue solid fermentation product; 5) and (3) mixing the soybean and wheat paste dilute solution obtained in the step 3) with the paste residue solid fermentation product obtained in the step 4) to obtain the soybean and wheat paste fermented feed. The fermented feed of the soybean-wheat paste provided by the invention is easy to digest and absorb, and can effectively improve the production performance of piglets.
Description
Technical Field
The invention belongs to the technical field of pig feed, and particularly relates to a fermented feed of soybean-wheat paste and a preparation method and application thereof.
Background
China is the first pig-raising kingdom in the world, the animal husbandry production value in China reaches 3.6 trillion yuan in 2017, and live pigs are out of stock by 6.89 billion. According to the statistical data of Ministry of agriculture, the national commercial feed yield in 2017 reaches 2.05 hundred million tons. Wherein, the complete feed is 1.79 million tons, the concentrated feed is 2151 million tons, the premix compound is 690 million tons, and comprises 8974 million tons of pig feed output, 9000 million tons of poultry feed output, 5300 million tons of aquatic feed, 850 million tons of cattle and sheep feed, 350 million tons of feed such as rabbit, racoon dog and pet, and 600 more than ten million tons of national piglet feed. The national compound feed yield is expected to reach more than 2.2 hundred million tons in 2020, wherein the piglet feed reaches more than 950 million tons.
As is well known, the difficulty in the development and development of feed products lies in the piglet feed, and how to improve the palatability and digestibility of the feed for young livestock and poultry and reduce or reduce anti-nutritional factors becomes a subject of active discussion by animal nutriologists in recent years. For the piglets, the metabolism function is vigorous, the piglets grow relatively quickly, the requirement on the nutrient substances of the daily ration is high, but the functions of the digestive tracts of the piglets are not perfect, the weight and the volume of the digestive tracts are small, the digestive tracts are not completely blind, the gastric acid secretion is insufficient, the gastrointestinal tract microflora is easy to change, the digestive enzyme system is blind and not perfect, and the digestive enzyme secretion is insufficient. The protein of the piglet is indigestible, and the protein is easy to generate some putrefying products in the hindgut, such as cadaverine, putrescine, histamine and the like, which can stimulate the intestinal mucosa, damage the intestinal chorion, cause the osmotic pressure of intestinal contents to be increased, and cause diarrhea due to intestinal dehydration. The piglet is allergic to the plant protein, and the piglet before 8 weeks is susceptible to the plant protein to cause damage to intestinal mucosa, influence absorption of nutrients and cause diarrhea due to bacterial invasion.
In order to improve the palatability and feed intake of piglet feed, the prior art often uses flavoring agents and sweetening agents to cover the peculiar smell and bad taste in the piglet feed for a long time. The flavoring agent is used as a phagostimulant, and has little influence on the palatability of the feed and the feed intake of the livestock and poultry; the main components of the sweetening agent are saccharin sodium as the main component, so the sweetening agent has a certain effect of improving the palatability of the feed, but has metal bitter taste, and simultaneously has no bitter taste and no nutritional function, thereby limiting the effect and the application range to a certain extent.
Disclosure of Invention
In view of the above, the invention aims to provide a preparation method of a fermented feed with soybean and wheat paste, so that the prepared feed has good palatability without adding flavoring agents and sweetening agents, is easy to digest and absorb, and can effectively improve the production performance of piglets.
In order to achieve the above object, the present invention provides the following technical solutions:
a preparation method of a fermented feed of soybean-wheat paste comprises the following steps:
1) mixing soybean, wheat and water, grinding, and homogenizing to obtain soybean-wheat homogeneous pulp;
2) inoculating a composite strain into the soybean-wheat homogenized slurry obtained in the step 1), and performing aerobic fermentation for 36-48 h at 28-32 ℃ to obtain fermented slurry;
the composite strain is selected from Aspergillus oryzae strain, Rhizopus strain, Mucor hominis strain and Aspergillus niger strain; the mass ratio of the aspergillus oryzae strain, the rhizopus oryzae strain, the trichoderma harzianum strain and the aspergillus niger strain is 100: 20-30: 10-20: 2-5;
3) mixing salt with the fermented pulp obtained in the step 2), performing anaerobic fermentation for 12-18 days at 38-42 ℃, and performing solid-liquid separation on the obtained anaerobic salt-added fermented pulp to obtain a soybean-wheat sauce dilute solution and a sauce residue wet base;
4) mixing the wet soy sauce residue base obtained in the step 3) with soybean meal, inoculating aspergillus oryzae strains into the obtained mixture, and performing aerobic fermentation for 48-72 hours at the temperature of 28-32 ℃ to obtain a soy sauce residue solid fermentation product;
5) and (3) mixing the soybean and wheat paste dilute solution obtained in the step 3) with the paste residue solid fermentation product obtained in the step 4) to obtain the soybean and wheat paste fermented feed.
Preferably, the control method of aerobic fermentation in step 2) is: 0.20 to 0.30m3Introducing sterile air at a speed of/min, and stirring at a rotating speed of 80-100 r/min.
Preferably, the inoculation amount of the composite strain in the step 2) is 3-8% by weight.
Preferably, the mass ratio of the soybean to the wheat to the water in the step 1) is 100: 5-10: 200 to 300.
Preferably, the inoculation amount of the aspergillus oryzae in the step 4) is 2-6% by weight percentage.
Preferably, the mass ratio of the wet soy sauce residue base to the soybean meal powder in the step 4) is 100:20 to 30.
Preferably, the mass ratio of the salt to the fermentation slurry in the step 3) is 1: 10 to 12.
Preferably, the diluted soybean-wheat paste liquid in the step 5) is concentrated before being mixed with the solid fermented soybean-wheat paste residue; the water content of the obtained concentrated solution is 38-42% by mass fraction.
The invention provides a fermented soybean-wheat paste feed prepared by the method in the scheme.
The invention provides a fermented soybean-wheat paste feed prepared by the method in the scheme or an application of the fermented soybean-wheat paste feed in feeding piglets.
The invention provides a preparation method of fermented feed of soybean and wheat paste, which is characterized in that the soybean and wheat paste is aerobically fermented, feed raw materials are converted into microbial mycoprotein and bioactive small peptide amino acid under the action of a compound strain, and the protein in soybeans is decomposed into flavor amino acid, so that the feed can present more delicious taste and has the effects of appetizing and helping to eat, and the soybeans contain rich phospholipid and choline and can promote intestinal peristalsis and appetite. Meanwhile, the resistance factors in the soybeans can be reduced by fermentation. The fermented feed for the soybean and wheat paste prepared by the invention is rich in organic iron, amino acid, lactic acid, soluble sugar, probiotics and vitamins, and has strong fermentation fragrance and good palatability. The results of the examples show that: the soybean and wheat paste fermented feed prepared by the invention has the advantages that the water content is below 12%, the crude protein is above 30%, the crude fat is 0.8%, the crude fiber is less than 18%, the free amino acid is more than 3.0mg/kg, and the nutritional value is high. Meanwhile, compared with the control group 1-3, the piglet is respectively fed by the soybean and wheat paste fermented feed provided by the invention, the daily gain is respectively improved by 9.09-10.98%, 8.26-10.14% and 7.36-9.22%, the feed intake is respectively improved by 9.17-9.89%, 9.11-9.82% and 8.97-9.69%, and the diarrhea rate is respectively reduced by 72.59-76.99%, 86.30-88.49% and 66.66-72.01%. Experimental results show that the fermented feed of the soybean and wheat paste provided by the invention can improve the production performance of piglets.
Detailed Description
The invention provides a preparation method of a fermented feed of soybean-wheat paste, which comprises the following steps:
1) mixing soybean, wheat and water, grinding, and homogenizing to obtain soybean-wheat homogeneous pulp;
2) inoculating a composite strain into the soybean-wheat homogenized slurry obtained in the step 1), and performing aerobic fermentation for 36-48 h at 28-32 ℃ to obtain fermented slurry;
the composite strain is selected from Aspergillus oryzae strain, Rhizopus strain, Mucor hominis strain and Aspergillus niger strain; the mass ratio of the aspergillus oryzae strain, the rhizopus oryzae strain, the trichoderma harzianum strain and the aspergillus niger strain is 100: 20-30: 10-20: 2-5;
3) mixing salt with the fermented pulp obtained in the step 2), performing anaerobic fermentation for 12-18 days at 38-42 ℃, and performing solid-liquid separation on the obtained anaerobic salt-added fermented pulp to obtain a soybean-wheat sauce dilute solution and a sauce residue wet base;
4) mixing the wet soy sauce residue base obtained in the step 3) with soybean meal, inoculating aspergillus oryzae strains into the obtained mixture, and carrying out aerobic fermentation for 48-72 h at the temperature of 28-32 ℃ to obtain a soy sauce residue solid fermentation product;
5) and (3) mixing the soybean and wheat paste dilute solution obtained in the step 3) with the paste residue solid fermentation product obtained in the step 4) to obtain the soybean and wheat paste fermented feed.
The invention mixes soybean, wheat and water, grinds and homogenizes to obtain the soybean-wheat homogeneous pulp. In the present invention, the mass ratio of the soybean, the wheat and the water is preferably 100: 5-10: 200-300, more preferably 100:8: 250. The mixing method is not particularly limited, and the three components can be added together. In the invention, before grinding, the mixture of the soybeans, the wheat and the water is preferably placed for 1-3 h, so that the soybeans and the wheat can be soaked and absorbed, and the grinding is facilitated. In the invention, the rotation speed during grinding is preferably 10000-20000 r/min, and more preferably 15000 r/min. The pressure during homogenization is preferably 25 to 35MPa, more preferably 30MPa, and the number of homogenization is preferably 1 to 3, more preferably 2.
In the present invention, it is preferable to further perform sterilization after homogenization; the sterilization temperature is preferably 95-105 ℃, and more preferably 100 ℃; the time for sterilization is preferably 20-40 min, and more preferably 30 min. The invention is sterilized after homogenization, can kill the microorganisms in the bean and wheat homogenate slurry and prevent the microbial contamination; meanwhile, the high temperature can reduce or eliminate some antinutritional factors in the soybeans, particularly trypsin inhibitor.
The sources of the soybean and the wheat are not particularly limited, and the conventional commercial products in the field can be adopted.
The apparatus used for the grinding and homogenizing is not particularly limited, and any apparatus conventionally available in the art may be used.
After the soybean-wheat homogeneous pulp is obtained, inoculating a composite strain into the soybean-wheat homogeneous pulp, and carrying out aerobic fermentation for 36-48 h at 28-32 ℃ to obtain fermented pulp; the composite strain is selected from Aspergillus oryzae strain, Rhizopus strain, Mucor hominis strain and Aspergillus niger strain; the quality of the Aspergillus oryzae, Rhizopus, Mucor hominis and Aspergillus nigerThe weight ratio is 100: 20-30: 10-20: 2 to 5. In the invention, the inoculation amount of the composite strain is preferably 3-8% by weight, and more preferably 5% by weight. The mass ratio of the aspergillus oryzae, rhizopus, trichoderma harzianum and aspergillus niger is preferably 100:25: 15: 4. the temperature of the aerobic fermentation is preferably 30 ℃. The time for aerobic fermentation is preferably 40-44 hours, and more preferably 42 hours. The aerobic fermentation is preferably controlled in the following manner: 0.20 to 0.30m3Introducing sterile air at a speed of/min, and stirring at a rotating speed of 80-100 r/min. The amount of the introduced sterile air is preferably 0.25m3And/min. The stirring speed is preferably 90 r/min.
The aspergillus oryzae, rhizopus oryzae, mucor magnus and aspergillus niger are preferably prepared by respectively inoculating aspergillus oryzae, rhizopus, mucor magnus and aspergillus niger into a soybean meal bran culture medium and fermenting and culturing for 36 hours at the temperature of 28-32 ℃. The inoculation amount of the aspergillus oryzae is preferably 3-8% by weight, and more preferably 5% by weight; the inoculation amount of the rhizopus is preferably 3-8%, more preferably 5%, and the inoculation amount of the homomucor is preferably 3-8%, more preferably 5%; the inoculation amount of the Aspergillus niger is preferably 3-8%, and more preferably 5%. The types of the strains of the species Aspergillus, Rhizopus, Mucor culmorum and Aspergillus niger are not particularly limited in the present invention, and those known in the art may be used. The soybean meal bran culture medium preferably comprises the following components in parts by weight: 11 parts of soybean meal, 8 parts of bran and 9 parts of water. The preparation method of the soybean meal bran culture medium is not particularly limited and can be prepared by a preparation method well known in the field.
The invention aerobically ferments the homogeneous slurry of bean and wheat, turns the raw materials of feed into microbial somatic protein, small peptide amino acid of biological activity under the function of compound bacterium, decompose the protein in the soya bean into the flavor amino acid, can make the feed present more delicious taste, have effects of stimulating appetite and helping to eat, contain abundant phospholipid, choline in the soya bean, can also promote the enterokinesia, promote appetite. Meanwhile, the resistance factors in the soybeans can be reduced by fermentation.
After the fermented pulp is obtained, mixing the salt with the fermented pulp, carrying out anaerobic fermentation for 12-18 d at the temperature of 38-42 ℃, and then carrying out solid-liquid separation on the obtained anaerobic salt-added fermented pulp to obtain a soybean-wheat sauce dilute liquid and a sauce residue wet base. In the present invention, the mass ratio of the common salt to the fermented pulp is preferably 1: 10 to 12, and more preferably 1: 11. The salt is preferably iodine-free salt. The mixing is preferably by stirring. The stirring time is preferably 2-5 min, and more preferably 3 min. The rotating speed of the stirring is preferably 2000-5000 r/min, and more preferably 3500 r/min. The temperature of the anaerobic fermentation is preferably 40 ℃. The time of the anaerobic fermentation is preferably 14-16 d, and more preferably 15 d. The solid-liquid separation is preferably performed by filtration. The aperture of the filter screen during filtering is preferably 100-200 meshes, and more preferably 150 meshes.
After the sauce residue wet base is obtained, the sauce residue wet base and the soybean meal powder are mixed, aspergillus oryzae strains are inoculated into the obtained mixture, and aerobic fermentation is carried out for 48-72 hours at the temperature of 28-32 ℃ to obtain the sauce residue solid fermentation product. In the invention, the mass ratio of the sauce residue wet base to the soybean meal powder is preferably 100: 20-30, and more preferably 100: 25. The mixing is preferably by stirring. The stirring time is preferably 2-5 min, and more preferably 3 min. The rotating speed of the stirring is preferably 2000-5000 r/min, and more preferably 3500 r/min. The inoculum size of the aspergillus oryzae strain is preferably 2-6%, more preferably 4% by weight. The temperature of the aerobic fermentation is preferably 30 ℃. The time for aerobic fermentation is preferably 55-65 hours, and more preferably 60 hours.
After the fermented soybean residue is obtained, the soybean and wheat paste dilute solution and the fermented soybean residue are mixed to obtain the fermented soybean and wheat paste feed. In the present invention, before mixing, the diluted soybean-wheat paste liquid is preferably concentrated to obtain a concentrated liquid having a water content of 38% to 42% by mass. The concentration is preferably by evaporation. The temperature during evaporation and concentration is preferably 45-50 ℃, and more preferably 48 ℃. In the invention, the apparatus adopted during evaporation and concentration is a triple-effect evaporator. The invention has no special limitation to the type and the manufacturer of the triple-effect evaporator, and the triple-effect evaporator known in the field can be adopted. The mass ratio of the concentrated solution to the solid fermented product of the sauce residue is 1: 0.8-1.2, and more preferably 1:1. The mixing is preferably by stirring. The stirring time is preferably 2-5 min, and more preferably 3 min. The rotating speed of the stirring is preferably 2000-5000 r/min, and more preferably 3500 r/min.
After mixing, the obtained mixture is preferably dried by the invention to obtain the fermented feed of the soybean-wheat paste. The drying mode is preferably drying. The drying temperature is preferably 50-60 ℃, and more preferably 55 ℃.
The invention provides a fermented soybean-wheat paste feed prepared by the method in the scheme. The water content of the prepared fermented feed for the soybean and wheat paste is below 12%, the crude protein is above 30%, the crude fat is 0.8%, the crude fiber is less than 18%, and the free amino acid is more than 3.0 mg/kg.
The invention provides an application of the fermented soybean-wheat paste feed in the scheme or the fermented soybean-wheat paste feed prepared by the method in feeding piglets.
The technical solution of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Weighing 500Kg of soybean, 50Kg of wheat and 1500Kg of water, soaking for 1h, grinding by a colloid mill at a rotation speed of 20000r/min, and homogenizing the obtained grinding fluid for 3 times under 25MPa to obtain the soybean-wheat homogeneous slurry. Sterilizing the obtained soybean/wheat homogenate at 95 deg.C for 40 min. Obtaining the sterilized bean-wheat homogeneous pulp. Inoculating 3% composite strain (Aspergillus oryzae, Rhizopus, Mucor hominis and Aspergillus niger at a mass ratio of 100:20: 20: 2) into sterilized soybean/wheat homogenate, and performing aerobic fermentation at 28 deg.C for 48 hr (0.2 during fermentation process)0m3Introducing sterile air at min, and stirring at 100 r/min) to obtain fermented pulp. Adding salt (the mass ratio of salt to fermented pulp is preferably 1: 10), stirring at 5000r/min for 2min, performing anaerobic fermentation at 42 deg.C for 12d, and filtering with 200 mesh sieve to obtain soybean-wheat sauce dilute solution and sauce residue wet base. Mixing the sauce residue wet base and the soybean meal powder according to the mass ratio of 100:30, stirring at 2000r/min for 5min, inoculating 2% Aspergillus oryzae, and performing aerobic fermentation at 32 deg.C for 48h to obtain solid fermented product of sauce residue.
Concentrating the diluted soybean-wheat paste solution at 50 deg.C with a triple-effect evaporator to obtain concentrated solution with water content of 38%. Mixing the concentrated solution and the fermented solid product at a mass ratio of 1:1.2, stirring at 3000r/min for 2min, and oven drying at 60 deg.C to obtain fermented feed of soybean and wheat paste.
Example 2
Weighing 500Kg of soybean, 100Kg of wheat and 1000Kg of water, soaking for 3h, grinding by a colloid mill at the rotating speed of 10000r/min, and homogenizing the obtained grinding fluid for 1 time under 35MPa to obtain the soybean-wheat homogeneous slurry. The obtained homogenized soybean/wheat pulp is sterilized at 105 deg.C for 20 min. Obtaining the sterilized bean-wheat homogeneous pulp. Inoculating 3% composite strain (Aspergillus oryzae, Rhizopus, Mucor hominis and Aspergillus niger at a mass ratio of 100:30: 10: 5) into sterilized soybean/wheat homogeneous slurry, and performing aerobic fermentation at 32 deg.C for 36 hr (at 0.30m during fermentation process)3Introducing sterile air at a speed of 80r/min, and stirring) to obtain fermented pulp.
Adding salt (the mass ratio of salt to fermented pulp is preferably 1: 12), stirring at 2000r/min for 5min, performing anaerobic fermentation at 38 deg.C for 18d, and filtering with 100 mesh sieve to obtain soybean-wheat sauce dilute solution and sauce residue wet base.
Mixing the sauce residue wet base and the soybean meal powder according to the mass ratio of 100:20, mixing, stirring at the rotation speed of 5000r/min for 2min, inoculating 6% Aspergillus oryzae strain, and aerobically fermenting at 28 deg.C for 72h to obtain solid fermented product of sauce residue.
Concentrating the diluted soybean-wheat paste solution at 45 deg.C with triple effect evaporator to make the water content of the concentrated solution 42%. Mixing the concentrated solution and the fermented solid product at a mass ratio of 1:0.8, stirring at 5000r/min for 2min, and oven drying at 60 deg.C to obtain fermented feed of soybean and wheat paste.
Example 3
Weighing 500Kg of soybean, 80Kg of wheat and 1250Kg of water, soaking for 2h, grinding by a colloid mill at the rotating speed of 15000r/min, and homogenizing the obtained grinding fluid for 2 times under 30MPa to obtain the soybean-wheat homogeneous slurry. Sterilizing the obtained soybean/wheat homogenate at 100 deg.C for 30 min. Obtaining the sterilized bean-wheat homogeneous pulp. Inoculating 5% composite strain (Aspergillus oryzae, Rhizopus, Mucor hominis and Aspergillus niger at a mass ratio of 100:25: 15: 4) into sterilized soybean/wheat homogenate, and performing aerobic fermentation at 30 deg.C for 42 hr (at 0.25m in the course of fermentation)3Introducing sterile air at min, and stirring at the rotating speed of 90 r/min) to obtain fermented pulp.
Adding salt (the mass ratio of salt to fermented pulp is preferably 1: 11), stirring at 3500r/min for 3min, anaerobic fermenting at 40 deg.C for 15d, and filtering with 150 mesh filter screen to obtain soybean-wheat sauce dilute solution and sauce residue wet base.
Mixing the sauce residue wet base and the soybean meal powder according to the mass ratio of 100:25, mixing, stirring at 3500r/min for 3min, inoculating 4% Aspergillus oryzae, and performing aerobic fermentation at 30 deg.C for 60h to obtain solid fermented product of sauce residue.
Concentrating the diluted soybean-wheat paste solution at 48 deg.C with a triple-effect evaporator to make the water content of the concentrated solution 40%. Mixing the concentrated solution and the fermented solid product at a mass ratio of 1:1, stirring at 3500r/min for 3min, and oven drying at 55 deg.C to obtain fermented feed of soybean-wheat paste.
The contents of the main active substances in the fermented soybean and wheat paste feeds prepared in examples 1 to 3 were measured, and the specific results are shown in table 1.
TABLE 1 content of essential nutrients in fermented feed of different soybean-wheat pastes
| Item | Example 1 | Example 2 | Example 3 |
| Color and luster pattern | Yellow brown | Yellow brown | Light yellow |
| Water content/%) | ≤12.0 | ≤12.0 | ≤12.0 |
| Crude protein/%) | ≥30.0 | ≥30.0 | ≥30.0 |
| Crude fat/%) | ≥0.8 | ≥0.8 | ≥0.5 |
| Crude fiber/%) | ≤18.0 | ≤18.0 | ≤18.0 |
| Free amino acid (mg/kg) | ≥3.0 | ≥3.0 | ≥3.0 |
| Total organic acid (as lactic acid)/%) | ≤5.0 | ≤5.0 | ≤5.0 |
| Soluble sugar/% | ≥0.5 | ≥0.5 | ≥0.5 |
| Total calcium/%) | ≥0.15 | ≥0.15 | ≥0.15 |
| Total phosphorus/%) | ≥0.10 | ≥0.10 | ≥0.10 |
| Lysine/%) | ≥0.85 | ≥0.85 | ≥0.85 |
| Methionine/%) | ≥0.50 | ≥0.50 | ≥0.50 |
| Threonine/%) | ≥0.65 | ≥0.65 | ≥0.65 |
| Tryptophan/% | ≥0.03 | ≥0.03 | ≥0.03 |
| Total probiotic count CFU/g | ≥1.0×104 | ≥1.0×104 | ≥1.0×104 |
As can be seen from Table 1, the fermented soybean-wheat paste feed prepared by the method has the advantages that the moisture content is below 12%, the crude protein content is above 30%, the crude fat content is 0.8%, the crude fiber content is less than 18%, the free amino acid content is more than 3.0mg/kg, and the nutritional value is high.
Example 4
Selecting 6.8 +/-0.5 kg of 25-day-old Dudu-grown ternary-hybridization healthy weaned pig heads, randomly dividing the three-way-hybridization healthy weaned pig heads into 6 groups, wherein each group is 8 in repetition, and 1 pig is 10 in repetition and serves as a control group 1-3 and an experimental group 1-3. The control group daily ration is not added with the fermented soybean paste feed, the control group 1 is added with 3% of fermented soybean meal feed, the control group 2 is added with 3% of puffed soybean feed, the control group 3 is added with 3% of fermented soybean meal and puffed soybean feed, the experimental groups 1-3 are respectively added with 3% of fermented soybean paste feed prepared in the embodiments 1-3, the piglets are 25-day weaned piglets, the experimental period is 30 days, and the daily gain, the daily feed intake, the feed conversion ratio and the diarrhea rate of the piglets are measured. Specific results are shown in table 2.
TABLE 2 Effect of different feeds on the Productivity of weaned piglets
| Daily gain (g) | Daily food intake (g) | Diarrhea Rate (%) | Meat ratio of materials | |
| Control group 1 | 432.77 | 614.53 | 24.34 | 1.42 |
| Control group 2 | 436.1 | 614.90 | 48.67 | 1.41 |
| Control group 3 | 439.75 | 615.65 | 20.01 | 1.4 |
| Example 1 | 479.21 | 670.89 | 6.67 | 1.4 |
| Example 2 | 472.13 | 671.13 | 6.4 | 1.42 |
| Example 3 | 480.30 | 675.31 | 5.6 | 1.41 |
As can be seen from Table 2, compared with control groups 1-3, the piglet is fed with the fermented soybean paste feed provided by the invention respectively, the daily gain is respectively improved by 9.09-10.98%, 8.26-10.14% and 7.36-9.22%, the feed intake is respectively improved by 9.17-9.89%, 9.11-9.82% and 8.97-9.69%, the diarrhea rate is respectively reduced by 72.59-76.99%, 86.30-88.49% and 66.66-72.01%, and experimental results show that the fermented soybean paste feed prepared by the invention can improve the production performance of the piglet.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A preparation method of a fermented feed of soybean-wheat paste comprises the following steps:
1) mixing soybean, wheat and water, grinding, and homogenizing to obtain soybean-wheat homogeneous pulp;
2) inoculating a composite strain into the soybean-wheat homogenized slurry obtained in the step 1), and performing aerobic fermentation for 36-48 h at 28-32 ℃ to obtain fermented slurry;
the composite strain is selected from Aspergillus oryzae strain, Rhizopus strain, Mucor hominis strain and Aspergillus niger strain; the mass ratio of the aspergillus oryzae strain, the rhizopus oryzae strain, the trichoderma harzianum strain and the aspergillus niger strain is 100: 20-30: 10-20: 2-5;
3) mixing salt with the fermented pulp obtained in the step 2), performing anaerobic fermentation for 12-18 days at 38-42 ℃, and performing solid-liquid separation on the obtained anaerobic salt-added fermented pulp to obtain a soybean-wheat sauce dilute solution and a sauce residue wet base;
4) mixing the wet soy sauce residue base obtained in the step 3) with soybean meal, inoculating aspergillus oryzae strains into the obtained mixture, and performing aerobic fermentation for 48-72 hours at the temperature of 28-32 ℃ to obtain a soy sauce residue solid fermentation product;
5) and (3) mixing the soybean and wheat paste dilute solution obtained in the step 3) with the paste residue solid fermentation product obtained in the step 4) to obtain the soybean and wheat paste fermented feed.
2. The process according to claim 1, wherein the aerobic fermentation in the step 2) is controlled by: 0.20 to 0.30m3Introducing sterile air at a speed of/min, and stirring at a rotating speed of 80-100 r/min.
3. The method according to claim 1 or 2, wherein the amount of the inoculated composite bacterial strain in the step 2) is 3 to 8 percent by weight.
4. The method according to claim 1, wherein the mass ratio of the soybean, the wheat and the water in the step 1) is 100: 5-10: 200 to 300.
5. The method according to claim 1, wherein the amount of the Aspergillus species inoculated in step 4) is 2 to 6% by weight.
6. The preparation method according to claim 1 or 5, wherein the mass ratio of the wet soy sauce residue to the soybean meal powder in the step 4) is 100:20 to 30.
7. The method according to claim 1, wherein the mass ratio of the common salt to the fermented pulp in the step 3) is 1: 10 to 12.
8. The preparation method according to claim 1, wherein the diluted soybean paste solution is concentrated before being mixed with the solid fermented soybean residue in the step 5); the water content of the obtained concentrated solution is 38-42% by mass fraction.
9. A fermented soybean-wheat paste feed prepared by the method according to any one of claims 1 to 8.
10. The fermented soybean paste feed prepared by the method of any one of claims 1 to 8 or the fermented soybean paste feed of claim 9, which is used for feeding piglets.
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